Linda Schanhals Profile - Allrecipes.com (12682591)

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Linda Schanhals


Linda Schanhals
 
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Member Since: Feb. 2011
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Recipe Reviews 15 reviews
PHILADELPHIA New York Cheesecake III
1 use 3 pkgs 1/3 or half fat and 3 pkgs regular for a total of 6 pkgs, not the 5 in this recipe. I Also add fresh lemon juice and use low fat sour cream and add about 1/4 extra and beat the out of it. It comes out light, fluffy like a mousse or Soufflé. (we don't like that heavy,dense NY cheesecake) I also order organic sugar-free pie filling instead of that canned pie you get at your local grocery store. I order Cherry, Raspberry and Blueberry. I slice, serve and guests can top with whatever fruit topping they like.

0 users found this review helpful
Reviewed On: Nov. 16, 2013
Coq au Vin
No, I haven't and won't Coq Au Vin done in 1.5 hours? 1 you put your cut up chicken and veggies in a GOOD French red wine or burgundy over night or longer. Yes, your chicken looks OMG purple. 2. you need 2 pans, bacon, fry your purple chicken in the bacon fat with 1 tbl olive oil about 8 mins per side. Strain veggies from wine. Take chicken out add the wine veggies brown , whisk 2 tbl flour to veggies, add chicken broth, herbs, chicken again soft boil 30 mins. In another pan do your pearl onions and mushrooms. etc etc etc. Purple chicken, how funny. Making my Coq Au Vin now, I'll upload a photo. coq au vin is not done in 1.5 hrs, if you do right

1 user found this review helpful
Reviewed On: Apr. 8, 2013
Crab Imperial II
Well, I think I will stick with my recipe that uses cream cheese instead of mayo, plus mine has Italian cheese mixed in it and on top. I read reviews where this one just isn't that creamy and mine is. Crab legs can get $$$ to make this recipe. But this recipe did have some dry mustard in it which mine doesn't So, I will give that a try the next time I make mine to add a little zing to it. Oh to everybody skip the salt, not needed with the Old bay and/or Cajun spice.

6 users found this review helpful
Reviewed On: Dec. 31, 2011
 
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